Hot cross buns! And a savoury breakfast course from the Regather box


In the run-up to Easter, we are supplying delectable hot cross buns made by our friends at Forge Bakehouse. Two flavours – cranberry & orange, chocolate & ginger.  Forge HCBs are probably the best Easter buns I’ve ever eaten:  a real treat at breakfast or lunchtime.  Why not spoil yourself also with some specialty loose-leaf tea, coffee or vegan hot choc from our other excellent Sheffield-based suppliers – Birdhouse Tea, Twin Café and Truffle Pig.  Check out our online shop for all the buns and beverages.

Speaking of seasonal breakfasting, last Saturday the veg box provided all the ingredients for a delicious weekend brekky:  sautéed mushrooms with garlic, poached egg, some sliced avocado, and shredded curly kale stir-fried in a wok until nearly crispy and then drizzled with lemon juice. Here’s an energy-saving, simple one-pan version, courtesy of  Just add some sliced or mashed avocado to the plate. (Our organic avocados are ethically grown in Spain.)


  • 200g-250g mushrooms
  • 1 garlic clove
  • 1 tbsp olive oil
  • 4 eggs
  • 160g curly kale, rinsed and left to dry (tear it into small pieces and remove the coarser bits of stalk)
  • Pinch of chilli flakes (optional)
  • Salt and black pepper
  • To serve: extra virgin olive oil and lemon juice


  1. Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft.
  2. Add the kale (and chilli flakes if using). If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season with salt and pepper.
  3. Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid for a further 2-3 mins or until the eggs are cooked to your liking.
  4. Serve drizzled with a little extra virgin olive oil and a squeeze of lemon juice.